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Best Quick Apple Cider Cake with Cinnamon Cream Cheese Glaze

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This incredibly moist and tender apple cider cake is a happy accident that turned into a weeknight favorite. Topped with a tangy cinnamon cream cheese glaze, it tastes like you spent hours in the kitchen but comes together in under an hour.

Ingredients

Scale
  • 1 cup (240 ml) apple cider
  • 1 ¾ cups (220 g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ cup (113 g) unsalted butter, softened
  • ¾ cup (150 g) granulated sugar
  • ¼ cup (50 g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (120 ml) buttermilk, room temperature
  • 4 oz (113 g) cream cheese, softened
  • 2 tablespoons (28 g) unsalted butter, softened
  • 1 cup (120 g) powdered sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon vanilla extract
  • 2–3 tablespoons (30–45 ml) milk or heavy cream

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on the long sides.
  2. Pour the apple cider into a small saucepan. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 8-10 minutes, stirring occasionally, until reduced to about ¼ cup. Set aside to cool.
  3. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
  4. In a large bowl, beat the softened butter, granulated sugar, and brown sugar together with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  5. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract. Scrape down the sides of the bowl.
  6. With the mixer on low speed, add about one-third of the dry ingredients to the butter mixture, mixing until just combined. Add half of the buttermilk and mix. Repeat with another third of the dry ingredients, the remaining buttermilk, and the last of the dry ingredients. Mix only until no streaks of flour remain.
  7. Gently fold in the cooled, reduced apple cider with a rubber spatula.
  8. Pour the batter into the prepared loaf pan and spread into an even layer. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Let the cake cool in the pan on a wire rack for 15 minutes. Then, using the parchment paper handles, lift the cake out and transfer it to the rack to cool completely.
  10. While the cake cools, make the glaze: In a medium bowl, beat the softened cream cheese and butter together until smooth. Add the powdered sugar, cinnamon, and vanilla extract, and beat until combined. Add the milk or heavy cream, one tablespoon at a time, beating until you reach a smooth, pourable consistency.
  11. Once the cake is completely cool, pour the glaze over the top. Let it set for 10-15 minutes before slicing and serving.

Notes

Don’t skip reducing the apple cider—it concentrates the flavor and prevents a soggy cake. Room temperature ingredients are key for a tender crumb. Let the cake cool completely before glazing to prevent the glaze from melting off. The cake can be stored in an airtight container at room temperature for up to 3 days, or frozen (unglazed) for up to 3 months.

Nutrition

Keywords: apple cider cake, quick cake, fall dessert, cream cheese glaze, cinnamon, easy baking, weeknight dessert

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